Step 1

To make the French toast, in a large bowl, whisk together the eggs, cream, sugar, melted butter, vanilla, orange zest and a pinch of salt. Dip the bread slices, one at a time, into the egg mixture and let soak for about 30 seconds, flipping halfway through. As you finish dipping each slice, place it on a baking sheet, arranging the slices in a single layer. Pour any remaining egg mixture evenly over the bread. Let stand at room temperature while you make the compote.

Step 2

To make the blueberry compote, in a small saucepan over medium-low heat, melt the butter. Add the orange juice, maple syrup and vanilla and stir to combine. Cook, stirring occasionally, until the flavors meld, about 3 minutes. Add 2 cups (8 oz./250 g) of the blueberries and cook, stirring occasionally, until the berries start to burst, about 5 minutes. Keep warm over low heat.

Step 3

In a large nonstick fry pan over medium heat, melt 1 Tbs. butter. When it begins to bubble, add 2 bread slices and cook, turning once, until deep golden, about 3 minutes per side. Transfer to a plate. Repeat with the remaining bread slices, adding more butter to the pan if it seems dry.

Step 4

Just before serving, stir the remaining 1 cup (4 oz./125 g) blueberries into the compote.

Step 5

Transfer the French toast to individual plates and top with the yogurt, blueberry compote and orange zest. Dust with confectioners’ sugar and serve immediately. Serves 3 or 4.

Step 6

Williams Sonoma Test Kitchen